Pages

Sunday, March 13, 2011

I'm excited to announce the launch of Grilling.com, Kingsford Charcoal's new website. It is THE place online to celebrate the grilling lifestyle. Sure I'm keyed up about the recipes, demonstration videos, interactive content, and barbecue competition news. But what I am really proud of is that I am one of their VIP Bloggers and have been helping provide content. Yeah, I know, they must have no standards at all, ha ha.

So check out Grilling.com and check it out often this summer for ideas and inspiration for your backyard grill.

Pork - Be Inspired

Another newly launched site is PorkBeInspired.com, by the National Pork Board, to support their "Pork - Be Inspired" campaign. I have spent some time this morning reviewing the site and it also has loads of recipes, video tips, and helpful information to help inspire your meals. They even have a section of freebies!

During some downtime at Kingsford University, I had a few minutes alone with Stephen Gerike, the Director of Food Service Marketing for the National Pork Board. I told him that I had always liked "The Other White Meat" slogan and was disappointed to see it go. Stephen assured me that they are not ditching that phrase and in fact are considering it their "heritage brand". But while "the other white meat" has had a general awareness, it didn't really motivate consumers to take action. The new focus is on giving consumers ideas and inspiration so they will be motivated to use more pork and in creative ways. This site seems to stick with that mission.

Dead End BBQ Cooking Classes

Dead End BBQ has announced their 2011 cooking class schedule. It looks like George and crew have put together another excellent line up. You can sign up online later this week or directly at the restaurant.

April 23 - George Ewart, competitive bbq team member and co-owner of Dead End BBQ, will share his tips and techniques for barbecue ribs.

May 22 - Mike Davis, multi-champion bbq competitor, returns this year to impart his vast knowledge of all things Q. I took a class from him last year at Sevierville and walked away with a great deal of information.

June 18 - Robyn Medlin-Lindars, grilling expert from GrillGrrrl.com, will conduct a LADIES ONLY grilling clinic. Robyn is also a contributor to Grilling.Com and a graduate of Kingsford University. Ladies you don't want to miss this one. Robyn will teach you the ins and outs of grilling on both charcoal and gas grills.

KC Masterpiece Buffalo Marinade
OK, I can't finish this without a quick cook post. This was one of the gifts in my SWAG box from Kingsford University. I had my reservations because I have NEVER used a buffalo "marinade". Hell, I was skeptical. I always toss my wings in a buffalo sauce or other wing sauce in the last 10 minutes of fire roasting.

They served these at the Saturday dinner as an appetizer and they were quite good. The next day I asked Ken Hess if they had done something special but he said they made them as directed. So I marinated them as directed and fire roasted them with my normal method (30-20-10 @ 375f indirect).

They were done just in time for the semi-final games of the basketball conferences. Brett and I snacked on these while the Tarheels roared to a comeback against Clemson.

Then I seasoned a few chicken breasts with salt and pepper and grilled them at 350f for about 5 minutes a side. Then I glazed them with some of the marinade and went another minute a side.

I grilled a few pieces of bread and had some buffalo chicken sandwiches.

Results: I stand corrected, the wings were good after all despite my skepticism. They aren't better than sriracha wings or piri piri wings but don't take as much effort or time so this marinade works on a weeknight.

On that note, I gotta get out of here. I have a pastrami to smoke tonight.

Some interesting stuff there Chris, I do have to say, I became more and more disenchanted with the 'pork, the other white meat' campaign as I am a advocate for real pork, pink marbled pork, that is what inspires me.

Excellent Chris! I can't wait to check out all the links. Everything the last few days looks delicious and I really want to know how you got that awesome sandwich to make itself in the previous post - that's too cool! You've just been having too much fun lately ;-)